Head Chef

JOB DESCRIPTION – HEAD CHEFCompany: Effingut Breweries Pvt. Ltd.

Department: F&B Production

Position: Head Chef

Reports To: Executive Chef

Location: Mumbai

Industry: Hospitality / Restaurant / Brewpub

JOB SUMMARYWe are looking for an experienced and skilled Head Chef to lead the complete kitchen operations of our outlet. The Head Chef will be responsible for managing the kitchen team, ensuring consistent food quality, maintaining food safety and hygiene standards, controlling food costs, managing inventory, and ensuring smooth and efficient kitchen operations.

The candidate will be responsible for executing approved menus, standardized recipes, preparation methods, and culinary standards while working closely with the Executive Chef and Unit General Manager.

• KEY RESPONSIBILITIES1. Kitchen OperationsManage complete day-to-day kitchen operations.
• Ensure smooth functioning of all kitchen sections during preparation, service, and closing.
• Plan kitchen workflow and ensure timely food production and dispatch.
• Coordinate effectively with the Service Team.
• Monitor kitchen operations during peak business hours.
• Identify operational issues and implement corrective actions.
• Maintain cleanliness, discipline, and proper organization of the kitchen.
• 2. Food Quality & ConsistencyEnsure consistent taste, quality, portion size, presentation, and temperature.
• Follow standardized recipes and approved preparation methods.
• Conduct regular food quality checks and tastings.
• Ensure all food meets Effingut's culinary and brand standards.
• Monitor guest feedback related to food quality and take corrective action.
• Investigate rejected or returned food and identify the root cause.
• 3. Menu & Recipe ImplementationImplement approved menus and standardized recipes.
• Train kitchen team members on new dishes, recipes, preparation techniques, and plating standards.
• Support menu launches, trials, promotional activities, and special events.
• Share feedback with the Executive Chef regarding menu performance and operational challenges.
• Suggest improvements in dishes and kitchen processes based on outlet-level observations.
• 4. Kitchen Team ManagementLead, supervise, and manage the complete kitchen team.
• Allocate duties according to business requirements and individual skill levels.
• Prepare kitchen duty rosters in coordination with Unit Management and HR.
• Ensure optimum manpower deployment across kitchen sections.
• Monitor attendance, punctuality, grooming, discipline, and performance.
• Conduct daily kitchen briefings.
• Train, coach, and develop kitchen team members.
• Identify training requirements and coordinate with the Executive Chef / L&D Team.
• Support recruitment and selection of kitchen staff whenever required.
• Build a culture of teamwork, accountability, discipline, and professionalism.
• 5. Food Cost & Wastage ControlTake ownership of food cost control at the outlet.
• Monitor food consumption, portion sizes, wastage, and ingredient yield.
• Minimize food wastage, spoilage, overproduction, and unnecessary consumption.
• Ensure adherence to approved recipes and portion sizes.
• Closely monitor high-value and high-consumption ingredients.
• Investigate significant food cost deviations and take corrective action.
• Plan production according to expected business volumes.
• 6. Inventory & Stores ManagementPlan daily and periodic kitchen requirements.
• Ensure availability of required ingredients and kitchen supplies.
• Coordinate with Stores / Purchase for timely replenishment.
• Ensure proper receiving, storage, labeling, dating, and rotation of food materials.
• Follow FIFO / FEFO practices wherever applicable.
• Participate in regular physical stock verification.
• Monitor stock variances and report discrepancies.
• Ensure ingredients are stored at appropriate temperatures.
• Avoid overstocking while ensuring critical ingredients are available.
• 7. Food Safety, Hygiene & ComplianceMaintain high standards of food safety, hygiene, and sanitation.
• Ensure safe food handling practices are followed by the entire kitchen team.
• Monitor personal hygiene, grooming, hand hygiene, and uniform standards.
• Ensure proper cleaning and sanitization of equipment, workstations, utensils, and storage areas.
• Monitor food storage temperatures.
• Ensure proper labeling and date identification of prepared and stored food.
• Immediately identify and dispose of expired, spoiled, contaminated, or unsafe food as per company procedure.
• Ensure pest control, waste management, and sanitation requirements are followed.
• Support internal hygiene, food safety, and operational audits.
• Take immediate corrective action on food safety deviations.
• 8. Production PlanningPlan daily mise en place and production requirements.
• Ensure sufficient preparation before service.
• Monitor production quantities to avoid shortages and excessive preparation.
• Coordinate with Unit Management regarding reservations, events, promotions, and expected business volumes.
• Ensure smooth handover between shifts and kitchen teams.
• 9. Equipment & MaintenanceEnsure all kitchen equipment is operated safely and correctly.
• Conduct regular equipment checks.
• Report equipment breakdowns and maintenance requirements.
• Ensure preventive maintenance schedules are followed.
• Ensure proper handling and utilization of kitchen equipment and assets.
• 10. Coordination with ManagementWork closely with the Unit General Manager / Restaurant Manager.
• Coordinate with the Service Team to resolve food-related operational issues.
• Communicate manpower requirements, shortages, operational challenges, and other kitchen requirements.
• Participate in operational meetings as required.
• Support the outlet in achieving food quality, guest satisfaction, productivity, and profitability objectives.
• 11. Reporting & DocumentationMaintain production sheets, checklists, temperature records, wastage records, and other required kitchen documents.
• Monitor and report food wastage and inventory discrepancies.
• Provide regular updates on kitchen performance.
• Report food safety concerns, equipment breakdowns, manpower issues, and other operational matters promptly.
• Ensure kitchen documentation is accurate and maintained as per company requirements.

KEY PERFORMANCE INDICATORS (KPIs)Performance will be evaluated based on:

• Food Quality & Consistency
• Adherence to Standardized Recipes
• Food Cost %
• Food Wastage & Variance Control
• Kitchen Productivity & Efficiency
• Food Safety & Hygiene Audit Scores
• Inventory Management & Stock Variance
• Kitchen Manpower Utilization
• Team Training & Development
• Timely Food Dispatch
• Guest Food Complaints & Resolution
• Kitchen Discipline & Compliance
• Equipment Handling & Maintenance
• New Menu / Recipe Implementation
• Overall Kitchen Operational Performance
• QUALIFICATION & EXPERIENCEDiploma / Degree in Culinary Arts, Hotel Management, or a related field.
• Relevant experience in a professional restaurant, pub, brewpub, hotel, or high-volume F&B operation.
• Prior experience as a Head Chef, Sous Chef, Unit Chef, or equivalent position.
• Strong knowledge of food production, kitchen operations, food safety, hygiene, inventory management, and food cost control.
• Strong leadership and team-management skills.
• Ability to work effectively in a high-volume and fast-paced restaurant environment.
• Good communication, coordination, and problem-solving skills.
• Knowledge of standardized recipes, portion control, and kitchen cost management.
• CORE COMPETENCIESKitchen Operations Management
• Culinary & Food Production
• Team Leadership
• Food Cost Management
• Inventory Control
• Food Safety & Hygiene
• Quality Management
• Manpower Planning
• Problem Solving
• Communication & Coordination
• Training & Development
• Planning & Organizing
• Discipline & Accountability
• Guest Focus
• Operational Excellence

WHAT WE ARE LOOKING FORA hands-on, disciplined, and result-oriented culinary professional who can independently manage a high-volume kitchen, lead and develop the kitchen team, maintain consistent food quality, control food costs, and ensure excellent food safety and operational standards.